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An interview with  Maria Elia, Chef, and author of  Smashing Plates--Greek Flavors Redefined


If you think Greek food is all moussaka, souvlaki and baklava, think again! In her latest book, Smashing Plates--Greek Flavors Redefined, Maria Elia's classical training in French cuisine and in places like El Bulli and Arzak in Spain, shine through 140  inventive and beautifully presented recipes – i.e. carrot keftedes with pomegranate skordalia, rabbit and white bean baklava with lemon chard salad, a pulled lamb burger with beetroot tzatziki, and a tahini, chocolate and lime cake.  

smahing platesShe indeed smashes outdated notions of traditional Greek food and turns ingredients into something quite original --still Greek, but thoroughly modern and with bold flavors--like seared scallops with watermelon or zucchini-coated calamari – one can actually enjoy at Jimmy’s Restaurant at the Landing Resort and Spa in South Lake Tahoe, CA

Smashing Plates takes the home cook to a whole new world of Greek cooking.  With chapters on small plates, sharing plates, side plates, and sweet plates and over 100 gorgeous photographs of locations and people, this book will transport you to the fresh flavors of Cyprus and the Greek islands.

In addition to her popular cookbooks, Modern Vegetarian and Full of Flavor, Maria Elia was head chef at Delfina and at the acclaimed Whitechapple Gallery Dining Room in London. She has appeared on numerous television programs in Great Britain, and has contributed to a wide variety of publications from "the Guardian" to "BBC Good Food.”

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